Lightly sauté the finely chopped onion in the butter, add the milk mixed with the flour, the salt and the pepper.

Cook this sauce until it reaches a double cream thickness and it's possible to see the bottom of the pot when stirred with a spoon; remove it from the heat and add the dry wine or lemon and the meat stirring vigorously.

Let cool this thick paste and refrigerate for at least 2 hours.

Then take the paste by spoonfuls and shape it into croquettes, coat twice in beaten egg and breadcrumbs or ground crackers.

Leave the croquettes at room temperature for a while before deep frying until golden brown.

This recipe makes approx. 20 middle sized croquettes or 40 small ones for serving at parties or as appetizers.